I prefer white-fleshed sweet potatoes for this recipe because they're starchier and hold up better to longer cooking. If you use orange-fleshed sweet potatoes, they will break down a little more and make a thicker, creamier sauce, which is also good!
To reduce cooking time, soak the chickpeas overnight, skip the extra water, and cook on high for 4 to 6 hours.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound dried chickpeas, rinsed
- 2 tablespoons curry powder
- 1 large white-fleshed sweet potato, peeled and diced (See Recipe Note)
- 1 large or two small sweet bell peppers, diced (red or yellow, about 1/2 pound)
- 1 (28-ounce) can diced tomatoes
- 1 (15.5 ounce) can coconut milk
- 1 1/4 cups water
- 3 cloves garlic, minced
- 1 diced serrano, jalapeño, or fresno chili (optional)
- 1 teaspoon salt
- 6 cups spinach, roughly chopped, to serve
- Cooked rice, to serve (optional)
- Chopped cilantro, to serve
- Lime or lemon wedges, to serve
- 6-quart or larger slow cooker
1 Combine the ingredients in the slow cooker: Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans.
Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Do not stir (leaving the chickpeas on the bottom and the sweet potatoes on top helps everything cook more evenly).
2 Cook on low for 6 to 8 hours: If you're around, stir the curry after about 4 hours and give it a check. At this point, the curry should seem soupy and the chickpeas will likely be edible, but still crunchy. If the slow cooker seems dry, add another half cup of water. (The curry will also be fine if you're not around to stir it.)
Total cooking time will depend on your slow cooker and your chickpeas. The curry can be served any time after the chickpeas are soft and tender.
It's also fine to if the curry cooks a little longer, or if you leave it on the "warm" setting for a while. The recipe is very forgiving! The curry will get thicker and creamier the longer it cooks.
3 Serve with spinach: Stir the curry well. Taste and add additional salt if needed. Serve the curry over bowls of chopped spinach, stirring to wilt the spinach. (You can also stir the spinach directly into the curry if that's more convenient for you.)
Garnish with cilantro and a squeeze of lemon or lime.
Leftovers will keep for about a week or can be frozen for up to three months.